FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS
I'm crazy about the deep nuttiness of fregola (Italian couscous) and I'm always looking for new ways to show it off. When cooked in the style of a risotto, fregola gets really creamy and is a change from typical Arborio rice. Fresh corn turns this creamy risotto into summer goodness. The familiar flavors are boosted by the addition of shrimp and a topping of creamy melted leeks, which also makes a fabulous side dish on its own.
Yield serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups. Th e moist heat cooks the corn perfectly. Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes. When cool enough to handle, peel off the husks and remove the corn silks. Cut the kernels off the cob; you should have about 1 1/2 cups.
- Meanwhile, heat the stock until it simmers. Keep warm over low heat.
- Cut off the dark green tops of the leeks and discard. Cut the leeks crosswise into 1/2-inch rounds. Put them in a large bowl of water. Swish the water around and separate the leek pieces, checking for dirt between the layers. The sand will fall to the bottom of the bowl. Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
- Put a large skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the leeks and thyme; season with salt and pepper. Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes. Remove the thyme sprigs. Pour in the cream and stir to incorporate. Cover and keep warm over very low heat.
- Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter. When the butter is foamy, add the shallot and garlic. Cook, stirring, until the shallot is soft, about 3 minutes. Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
- Pour in 1 cup of the warm stock. Stir with a wooden spoon until the pasta has absorbed all of the liquid. Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more. This whole process should take about 20 minutes. You may not need all of the stock. Taste the risotto: it should be slightly firm but creamy. Add the corn, shrimp, parsley, and tarragon. Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes. Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
- To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.
SHRIMP AND LEEK RISOTTO
Make and share this Shrimp and Leek Risotto recipe from Food.com.
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons.
- In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
- In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize.
- Add the rice and stir well for 2 minutes to gently toast.
- Stir in the wine and simmer until nearly evaporated.
- Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
- After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn't fluffy and dry like a pilaf, but retains a slightly soupy texture.
- Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
- Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.
Nutrition Facts : Calories 366.5, Fat 11.4, SaturatedFat 4.9, Cholesterol 17.5, Sodium 651.4, Carbohydrate 51, Fiber 2.7, Sugar 3.5, Protein 9.1
FREGOLA WITH CORN
Steps:
- In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.
- Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
- Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 5 grams, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 959 milligrams, Sugar 5 grams, TransFat 0 grams
JUMBO SHRIMP WITH FREGOLA
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this recipe, a simple fish broth enhances the flavor of the shrimp. Though head-on shrimp can be difficult to find, it's worth the extra effort to seek them out - they contribute depth and richness. The fregola should absorb enough broth to swell and soften, but the dish should retain a soupy consistency. This dish is traditionally served with carta da musica, a crisp Sardinian flatbread, and accompanied by a flavorful dry white wine such as Vermentino.
Provided by Raffaele Solinas
Categories Pasta Appetizer Sauté Shrimp Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
- Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add fregola, and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
- Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.
LEEK RISOTTO
Make leeks the star of the show in this risotto. Don't forget too the importance of butter and good-quality hard cheese for making a great risotto
Provided by Samuel Goldsmith
Categories Dinner
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil in a large, lidded frying pan or heavy-based saucepan set over a medium heat. Tip in the 80g leeks and fry for 5-8 mins until golden, to create a straw-like appearance. Remove from the pan, leaving the oil behind, and set aside. (You could skip this step and simply slice all the leeks to add in step 2, but the strips make a nice garnish to top the risotto.)
- Drizzle the remaining oil into the pan over a low-medium heat and add 25g of the butter, stirring until the butter has melted. Tip in the celery, carrots and sliced leek. Stir well, then reduce the heat to low and put the lid on. Fry for 15-20 mins, stirring occasionally until the celery, carrots and leeks have softened. Add the rice and stir to coat in the buttery veg, then turn the heat up to medium and cook for 2 mins until the rice turns translucent. Pour in the white wine, stir and cook for a few minutes until the alcohol has evaporated. Season well.
- Add in a ladleful of the hot stock and stir until it has been completely absorbed. Pour in another ladleful, stir again while the rice absorbs it, and repeat until all the stock has been used up and the rice is al dente - this should take about 20 mins. If you run out of stock, you can either make up a little more or use boiling water from the kettle. Remove from the heat and mix in the cheese and remaining butter. Ladle into bowls or onto plates, grate over some extra parmesan, and scatter over the fried leek strips. Serve straightaway.
Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
More about "fregola risotto with shrimp roasted corn and melted leeks recipes"
SUMMER CORN RISOTTO WITH SHRIMP - WHAT'S GABY …
From whatsgabycooking.com
FREGOTTO (FREGOLA RISOTTO) – GIADZY
From giadzy.com
Servings 6Category Main Course Side DishAuthor Giada De LaurentiisTotal Time 35 mins
CORN RISOTTO WITH SPICY SHRIMP RECIPE - SOUTHERN LIVING
From southernliving.com
PARMESAN RISOTTO RECIPE (WITH ROASTED SHRIMP) | KITCHN
From thekitchn.com
SHRIMP AND LEEK RISOTTO RECIPE | PBS FOOD
From pbs.org
LEEK RISOTTO WITH CHAMPAGNE AND ROASTED SHRIMP
From stripedspatula.com
SHRIMP WITH FREGOLA, SAUTéED LEEKS AND SAFFRON AIOLI | LUCY …
From lucywaverman.com
FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS RECIPE ...
From eatyourbooks.com
13 BEST FREGOLA PASTA RECIPES STRAIGHT FROM ITALY
From insanelygoodrecipes.com
26 BEST FREGOLA RECIPES – HAPPY MUNCHER
From happymuncher.com
FREGOLA RISOTTO WITH SHRIMP ROASTED CORN AND MELTED …
From tfrecipes.com
RECIPE: SHRIMP WITH FREGOLA, SAUTéED LEEKS AND SAFFRON AIOLI
From theglobeandmail.com
FREGOLA ‘RISOTTO’ FROM THE VEGETARIAN KITCHEN BY PRUE LEITH ... - CKBK
From app.ckbk.com
A SPECIAL "RISOTTO": FREGOLA PASTA WITH CLAMS! - LA CUCINA ITALIANA
From lacucinaitaliana.com
FREGOLA RISOTTO, A RECIPE BY CHEF MICHEL ROUX – MAMMA FLORA
From mammaflora.com
SHRIMP WITH ROASTED CORN, LEEKS, TOMATOES, AND BASIL - FOOD
From foodandwine.com
FRUTTI DI MARE WITH SAFFRON FREGOLA RECIPE - BBC FOOD
From bbc.co.uk
SHRIMP AND CORN RISOTTO RISOTTO - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
You'll also love